Vegan Caldo Tlalpeño - Center for Nutrition Studies

Ingredients

• 3 tomatoes, diced
• 1 red onion, chopped and divided
• 4 cloves garlic, divided
• ¼ cup low-sodium vegetable broth
• 4 cups water
• 2 medium carrots, diced
• 1 medium potato, diced
• 1 cup cooked chickpeas, drained
• 1 large zucchini, diced into triangles
• Fresh cilantro and epazote sprigs
• Salt, to taste
• 1–2 chipotle peppers in adobo
• Avocado, for serving
• Lime wedges, for serving
• Chopped fresh cilantro, for serving
• Warmed corn tortillas, for serving (optional)